Deep Fried Deviled Eggs

5 from 1 vote

Get ready for your new favorite party treat! Crunchy egg whites are topped with a creamy, tangy topping for a mouthwatering flavor explosion. Perfect for holiday spreads, family gatherings, or a fun snack!

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 210kcal

Author Imma

Ingredients

6 hard-boiled eggs

Filling

yolks of the hardboiled eggs
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon Tobasco or hot sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Fried Deviled Eggs

½ cup all-purpose flour
2 whole eggs
1 cup breadcrumbs
1 teaspoon Cajun seasoning
½ teaspoon salt
oil for frying
finely chopped chives for garnish

Instructions

Put eggs in a medium-sized saucepan and cover with cold water. Bring to a boil over medium-high, then cover the pot and turn off the heat as soon as the water boils. Let the pot sit for 10-12 minutes. Don't lift the lid once covered until it's time to take the eggs out.
Drain, rinse eggs under cold water, and peel. Cut the boiled eggs in half lengthwise, scoop out the yolks, and transfer them into a medium-sized mixing bowl. Set the egg whites aside.
Mash egg yolks with a fork until crumbly, then add the mayonnaise, relish, mustard, hot sauce, garlic powder, and paprika. Continue mashing and mixing until it's smooth and creamy—season with salt and pepper. Cover the egg yolk filling with plastic wrap and chill it in the refrigerator while frying the egg whites.
Heat oil for deep-frying in a medium-sized pan over medium heat.
You'll need three shallow bowls. Place flour in the first one. Beat the egg in the second one. And in the third one, mix the breadcrumbs, Creole seasoning, and salt thoroughly.
Measure the flour into a shallow bowl. Beat the eggs for the wash in a second shallow bowl. In the third bowl, add the breadcrumbs, Creole seasoning, and salt, and mix thoroughly.
Working in batches of 4-6 halves, gently drop breaded egg whites into the hot oil and fry until a beautiful golden brown (2-3 minutes). Remove and drain on a paper-towel-lined plate.
Take the egg yolk mixture from the refrigerator and transfer it to a piping bag or plastic sandwich zipper bag. If using a sandwich bag, snip off a corner with scissors to make a small hole and pipe the yolk mixture into the fried egg whites. Garnish with chives and paprika, and enjoy.

Notes

Add crumbled bacon, chopped fresh chives, or fresh dill to the yolk mixture to make this treat even more impressive.
Letting the eggs come to room temperature before boiling them makes peeling easier. Another tip is to crack the hardboiled eggs on the side of a pot and then let them sit in cold water until cool. That should allow you to remove the shells quickly.
Consider cooling the egg whites on a wire rack after frying to keep the coating nice and crispy.
Air-fried deviled eggs are also great and much better for us. Bread and lightly coat the egg whites, spritz them with cooking oil, and arrange them in the air fryer basket. Cook the eggs in the air fryer at 400℉ (205℃) for about six minutes, turning them over halfway through.
Nutritional data is a rough estimate and should be taken with a grain of salt.

Nutrition